Looking for an authentic taste of Italy?
Look no further than DeNovellis in Rocky Hill. Joining us for Pasta Wednesday is Chef Devin DeNovellis.
Frutti di Mare:
Sauté pan fitted with a lid
4 oz shrimp
4 oz scallops
New Zealand/P.E.I mussels
4 oz lobster meat
2 cloves of minced garlic
fl. Oz white wine
2 Tblsp Canola oil
1 oz butter
Salt and pepper to taste
On medium/high heat, heat up sauté pan with canola oil.
Once pan is hot, place scallops in pan first to begin caramelization followed by shrimp.
Don't fully cook the seafood because fish will over cook before dish is finished.
Once both sides of scallops and shrimp are cooked halfway through, add garlic.
After garlic is browned add white wine (this will happen quickly).
Add mussels, lobster meat, and butter.
Let simmer with cover on (2min).
Plate over cooked pasta and garnish with parsley salt and pepper.